Curry Chicken Salad made with mango chutney, almonds and currants is a delicious lightened up recipe with greek yogurt.


  • 1/4 cup mango chutney
  • 1/4 cup black currants
  • 1 green onion sliced (plus more for garnish)
  • 1/4 cup almonds slivered
  • 2 stalks green onions sliced thinly
  • 2 tablespoons parsley minced
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • canola oil spray
  • 2 tablespoons curry powder
  • 1/4 cup fat free greek yogurt
  • 1/4 cup light mayonnaise
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  1. Preheat the oven to 375 degrees and season the chicken with salt and pepper.
  2. Line a cookie sheet with a silicone mat, then add the chicken and spray with canola oil spray.
  3. Roast for 18-22 minutes or until juices run clear when pierced with a knife.
  4. Alternately you could boil the chicken until cooked through.
  5. …………..
  6. get full recipe>>https://cookingmadehealthy.com/curry-chicken-salad/

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